Food Quality: A Treatise on the Influence of Bound and Free Water on the Quality and Stability of Foods and Other Natural Products. New York: Academic Press. Pp. 531–566.

Kondo A. 1979. Microcapsule Processing and Technology. New York: Marcel Dekker.

Labuza TP. 1971. Kinetics of lipid oxidation in foods. CRC Crit Rev Food Technol 10:355–405.

Labuza TP. 1980. The effect of water activity on reaction kinetics of food deterioration. Food Technol 34:36–41, 59.

Labuza TP. 1982. Shelf-Life Dating of Foods. Westport, CT: Food & Nutrition Press.

Labuza TP. 1994. Interpreting the complexity of the kinetics of the Maillard reaction. In: Labuza TP, Reineccius GA, eds. The Maillard Reaction in Food, Nutrition and Health. London: Royal Society of Chemistry Press. Pp. 177–182.

Labuza TP, Saltmarch M. 1981. The non-enzymatic browning reaction as affected by water in foods. In: Rockland LB, Stewart GF, eds. Water Activity: Influences on Food Quality: A Treatise on the Influence of Bound and Free Water on the Quality and Stability of Foods and Other Natural Products. New York: Academic Press. Pp. 506–650.

Labuza TP, Schmidl MK. 1985. Accelerated shelf-life testing of foods. Food Technol 39:57–62, 64, 134.

Labuza TP, Schmidl MK. 1988. Use of sensory data in the shelf life testing of foods: Principles and graphical methods for evaluation. Cereal Food World 33:193–206.

Lampi RA. 1977. Flexible packaging for thermoprocessed foods. In: Mrak EM, Stewart GF, Chichester CO. Advances in Food Research. Vol. 23. New York: Academic Press. P. 305.

Lavoie JP, Labbe RG, Chinachoti, P. 1997. Growth of Staphylococcus aureus as related to ¹⁷O NMR water mobility and water activity. J Food Sci 62:861–866.

Lawless HT, Heymann HG. 1999. Sensory Evaluation of Food: Principles and Practices. Gaithersburg, MD: Aspen Publishers. Pp. 430–475.

Lee CK. 1992. Methods for Improved Airbag Performance for Airdrop. Technical Report Natick/TR-93/002. Natick, MA: U.S. Army Natick RD&E Center.

Leistner L. 1995. Use of hurdle technology in food processing: Recent advances. In: Barbosa-Canovas GV, Welti-Chanes J, eds. Food Preservation by Moisture Control: Fundamentals and Applications. Lancaster, PA: Technomic Publishing. Pp. 377–396.

Lenovich LM. 1987. Survival and death of microorganisms as influenced by water activity. In: Rockland LB, Beuchat LR, eds. Water Activity: Theory and Applications to Food. New York: Marcel Dekker. Pp. 119–136.

Front Matter (R1-R12)

Executive Summary (1-8)

1 Introduction (9-16)

2 Nutrient Content and Special Considerations (17-96)

3 Processing and Packaging of the Emergency Food Product (97-128)

4 Performance Specifications (129-140)

Appendix Biographical Sketches of Subcommittee Members (141-143)